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Comment: This book is in great condition. Pages are unmarked and clean. Cover is clean, but has some wear. Prior owner's name inside the front cover. In short, this is quite a nice copy.
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Cook's Country Best Lost Suppers Hardcover-spiral – September 15, 2009

4.5 out of 5 stars 31 customer reviews

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Product Description
Remember when a full-flavored, from-scratch dinner would bring everyone to the table? Whether the family gathered around a classic, rosy-pink roast beef with gravy, an old-fashioned tamale pie steamed in a Dutch oven, or a creative noodle casserole called Preacher's Delight with ground beef, tomatoes, and cream cheese, nothing could beat the flavor or comfort that came from a homemade meal. In an effort to preserve these old-fashioned meals, Cook's Country magazine asked its readers to submit their favorite dinnertime recipes and the stories behind them. Recipes were pulled from mothers', grandmothers', and great grandmothers' recipe boxes, and from a thousand submissions, our test kitchen tested and perfected the best to present here, in Cook's Country Best Lost Suppers.

Many dishes found in this book are quintessential, slow-cooked Sunday suppers that folks just don't make that often today, meals made maybe while the yard work was being done or the house was being cleaned, while others are creative family recipes you won't find anywhere else that pull together in a snap--Meat-za Pie, International Dateline Chicken, Cornbread Meatloaf. And there are numerous dishes that speak to our country's heritage, recipes with a story worth remembering, from regional favorites like Pennsylvania Dutch Slippery Chicken Bott Bie (a pot pie stew with handmade noodles) and the Midwestern favorite Cheese Frenchees (a deep-fried, crunchy-coated grilled cheese) to old-world classics brought through Ellis Island, like a creamy, rich beef goulash and classic Italian lasagna with handmade spinach noodles. Cook's Country Best Lost Suppers is a collection so appealing that it's sure to encourage families to once again enjoy dinnertime together.


Recipe Excerpts from Cook's Country Best Lost Suppers


Sicilian Meatloaf

Papa's Lasagna




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Product Details

  • Hardcover-spiral: 224 pages
  • Publisher: Cook's Illustrated; Spi edition (September 15, 2009)
  • Language: English
  • ISBN-10: 1933615443
  • ISBN-13: 978-1933615448
  • Product Dimensions: 9.4 x 8.8 x 0.9 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #649,005 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover-spiral Verified Purchase
One of my personal measures for the worth of a cookbook is the number of recipes that I want to try out. With this book, I want to try nearly every single one. This particular production is a real treasure. There are scads of fresh recipes, with ingredients that can usually be found in most supermarkets. I would say that most of the dishes would fall in the category of comfort food; and few would fall into the category of low-calorie. Most of the meals prepared from this volume would appeal to a broad spectrum of people. In these days of picky eaters I can imagine few people turning up their noses at these dishes. More likely than not, they will be asking your for the recipe. This is one of the most helpful cookbooks I've come across in a long time.
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Format: Hardcover-spiral
As I turned the pages when I first got this book it made my mouth water. This is such a great collection of dishes that would make a full meal and the wonderful thing about Cook's is that the recipes have been tested and there are always so many good tips - whether they are techniques or substitutions to use or the brand or ingredients or tools. You just feel that you can trust the advice that is given by this institute.
As for pictures, there are approximately 112 recipes and about 43 pictures, not including the many photos showing techniques for example `how to assemble an enchilada'. That means there is 1full page colour photo for every 2 or 3 recipes, that's a pretty good ratio. I also have turned and pulled at pages, but my spiral binding has held. The book is a nice size, not taking up much room on the counter but big enough to be easily read.
There are many recipes I vaguely remember my grandmother either mentioning or fixing like saltine lasagna or bird's nest. The directions are clear and there were very few recipes that I do not want to prepare or have not already tried including one I love for oven fried chicken, that gives the same taste only better than fried for one who hates to fry. I even want to find some pheasant and rabbit to try those recipes. The book has mostly dishes that could be used for the central dish of a meal, only having about 12 desserts.
There is a good index with both listings by ingredients and by recipe title. Conversion and equivalencies tables are included.
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Format: Hardcover-spiral Verified Purchase
There is no doubt in my mind the recipes of this book will be delicious, but it does bias toward the tastes of Cook's Country. Case in point is my beloved pasty. I was pleasantly surprised to find the photo of this food on the cover sheet of this book. My yooper husband was raised on them and I learned to make them decades ago from his mother.

1- to find the pasty recipe in this book, it is not in the index under 'P', or under U for Upper Michigan. It is listed in the index under 'T' for traditional Upper Michigan Pasty.

2- The recipe is not traditional. It is modified to the point that it resembles a pot pie missing the peas. There are all kinds of variations on the pasty, but the 'traditional' pasty perfection is in it' s simplicity. The crust is flour, lard or Crisco, salt and water. The filling is meat, potatoes, onions, salt and pepper (Lawry's), maybe rutabaga and a dot of butter before sealing it up. Gravy (or ketchup or Greek yogurt, or salsa) goes on the pasty, not in the pasty. I have never seen anything green (thyme) in a pasty (even the vegetarian ones sold at Dobbers in Iron Mountain) . Iceberg lettuce served with french dressing on the plate next to the pasty is as green as it gets. The size is also small. 1 C filling onto a 10" round of dough is traditional.

The original recipe would have been a nice addition to the detail of this book. The changes have been documented with all the recipes I read. How much was done to bring the recipes to 21st century techniques? How close to the original recipe did they stay ?
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Format: Hardcover-spiral Verified Purchase
I love the recipes in this book. I was disappointed that there wasn't a photo for many of the recipes. The spiral binding is a bit loose, and the pages started separating from the spiral, then the whole book disconnected from the cover. I managed to get it fixed, then tightened the spiral. Cookbooks are subject to a certain about of abuse, and they should be constructed sturdier.
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Format: Hardcover-spiral
COOK'S COUNTRY BEST LOST SUPPERS come from family favorites that were once hidden in old cookbooks and family boxes - and thus are largely unknown to modern cooks. From Pan-Fried Chicken with Milk Gravy to Sweet and Sour Meatballs and Cornbread Meatloaf, these are outstanding picks highly recommended for any lending library interested in American regional and home cooking.
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Format: Hardcover-spiral Verified Purchase
We have truly enjoyed cooking the recipes in this book. The Pot Roast Soup is worth the cost of the book. It has all the flavor of a pot roast with the comforting warmth of a soup. We just finished the last two bowls tonight, and my husband is already asking for another pot.

I particularly enjoy reading about the origin of each recipe and then how the people at Cook's Country tweaked the recipe and why. This is a KEEPER. I have given it as gifts to my daughters and highly recommend it. Happy cooking.
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Format: Hardcover-spiral Verified Purchase
I have to disagree with Lisa as I also get the Cook's Country Magazine and a few of the recipes were in the current magazine, but most certainly there are tons more in the actual cookbook.

I am planning on making several of the recipes this weekend and cannot wait! It's worth the money spent.
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